I often make tuna and kale salad for family dinners. I like that it takes very little time to prepare, which is understandable, because all the ingredients included in its composition will only be chopped, and then mixed and seasoned with mayonnaise.
Many housewives ignore an appetizer or salad, believing that this is not a necessary dish on our table. But according to all culinary laws, lunch cannot take place without an appetizer, because a full lunch menu consists of an appetizer, first course, main course and dessert.
So, my dears, let’s not forget that our main dishes, even cutlets and, and not restaurant entrecotes and langets, need to be served with salads and a variety of appetizers that decorate and complement the taste of our lunch.
And it’s not at all necessary to prepare complex multi-component salads; let’s leave these delights for the festive table. In the evening, for dinner it is enough to prepare a quick and simple salad that does not require time and sometimes financial costs. Simply chopping vegetables and mixing them with oil or mayonnaise is enough to diversify your menu.
This is exactly what we will do, prepare a very simple salad of fresh cucumbers and white cabbage, combining them with canned tuna and mayonnaise.
The taste of the salad is very pleasant and refined, because fresh vegetables harmonize perfectly with tuna.
The recipe is for 3 servings.

Ingredients:
- white cabbage - 300 g,
- fresh cucumber fruits - 300 g,
- tuna (natural in oil) - 200 g,
- mayonnaise sauce - 100 ml.

How to cook with photos step by step

Take a head of white cabbage and remove the top leaves if necessary. Typically, they may be wrinkled or dry. Next, to make it easier to work with cabbage, cut the head of cabbage in half. Now, using a shredder, chop the cabbage into strips.




If you bought greenhouse cucumbers, then it is advisable to put them in a strong salt solution for half an hour before cutting them into a salad - this helps to significantly reduce the amount of pesticides and nitrates with which they were treated.
Peel the washed cucumbers using a vegetable peeler. And then cut the cucumber into strips.

Open a can of canned tuna and mash with a fork.






In a salad bowl we put cucumber strips, shredded cabbage and tuna.




Add mayonnaise sauce and mix the salad.




Try also cooking

Does everyone know that tuna is one of the most expensive types of fish? Believe it or not, this variety is more expensive than even salmon. Why not make a real feast right now by cooking tuna for your loved ones?

Vegetables are a product that you always want. Which you can eat for breakfast, lunch, dinner and also snack on them. Do you agree? Then let's cook.

What you will need:

• 100 grams of canned tuna;
• 2 fresh cucumbers;
• 2 small tomatoes;
• 1/2 bunch of lettuce;
• 100 grams of cabbage;
• 30 ml corn oil;
• 15 ml lemon juice;
• 2 pinches of sugar;
• 1 pinch of salt;
• 1 pinch of black pepper;
• 10 grams of grainy mustard.

Assembling the salad:

1. Open a can of tuna. Remove the fish pieces and dry them as much as possible.
2. Remove the bones from the fish, if there are any, and separate them into equal pieces.
3. Finely chop the cabbage.
4. Rinse the cucumbers, remove the unnecessary peel with a vegetable peeler and cut into half rings.
5. Rinse the tomatoes, dry and cut into slices.
6. Wash the lettuce leaves and tear them with your hands.
7. Combine tomatoes, lettuce, cabbage, cucumbers and fish. Mix and place in a salad bowl.
8. Mix oil, citrus juice, sugar, mustard and salt.
9. Pour the dressing over the salad and bring it to the table.

Coleslaw with tuna

Often people buy this cheese just to have a snack or cut a piece for a sandwich. Today we will show you how else you can use the product and prove that it is very tasty.

What you will need:

• 170 grams of canned tuna;
• 200 grams of cabbage;
• 150 grams of corn;
• 1 medium cucumber;
• 2 tomatoes;
• 1 processed cheese;
• 1 avocado;
• 1 collection of greens;
• 60 ml olive oil;
• 15 ml lemon juice.

How to prepare the salad:

1. All vegetables and herbs must be washed and dried.
2. Open the can of corn and drain the contents into a colander or large sieve.
3. Open the jar of fish. Remove the pieces onto napkins.
4. Break the dried tuna into pieces.
5. Cut the cabbage into small, small cubes.
6. Place cabbage and fish on a plate.
7. Cutting the cucumber into slices or cubes is a matter of taste. If necessary, it can be peeled (if it is bitter, for example). Place on the fish layer.
8. Cut the tomatoes into cubes and place them in the next layer, discarding the seeds.
9. Finely chop the greens and sprinkle the tomatoes with it.
10. Pour lemon juice and oil into a bowl. Add salt, mix and pour over the almost finished salad.
11. Wash the avocado, peel and cut into cubes. Place the next layer.
12. Grate the melted cheese and place on the avocado.
13. The last layer is corn.
14. After an hour in the refrigerator, the salad can be served.

Tip: There are two popular methods for peeling and chopping avocados:

• Wash the fruit, cut through the flesh to the bone using a sharp knife. Rotate the knife along the pit and separate the avocado into two halves. Remove the pit and cut the halves into quarters. Peeling is as easy as a tangerine.
• Wash the fruit, cut it in the same way (along the bone) and remove the seed with the tip of a knife. Now make a grid using a knife (making cubes of the desired size), cutting through to the peel. Using a spoon, scoop out the pulp.

Tuna and cabbage salad

Nourishing, tasty, simple. Some people like exactly this description of salads, and dishes in general. If this can be said about you, then you are in the right place.

What you will need:

• 200 grams of tuna in oil;
• 2 bell peppers;
• 4 cherry tomatoes;
• 200 grams of cabbage;
• 1 onion;
• 3 eggs;
• 1 lemon;
• 5 grams of black peppercorns;
• 2 cloves of garlic;
• 15 grams of coarse sea salt;
• 5 grams of dry mustard;
• 45 ml olive oil.

How to assemble the salad:

1. Open the can of tuna and place the fish pieces on a sieve to drain the oil that we won’t need.
2. Peel the garlic and put it under a press.
3. Squeeze the juice from the lemon.
4. Combine olive oil, citrus juice and garlic. Add salt and seasonings to taste.
5. Wash the cherry tomatoes and cut them into 4 parts.
6. Wash the cabbage and chop it.
7. Peel the onion and cut into half rings.
8. Boil eggs, cool in cold water. Then peel and cut into 4 pieces.
9. Wash the pepper, remove the stem and seeds. Cut the remaining part into strips.
10. Mix all ingredients (except eggs), pour over dressing and stir.
11. Top with quartered eggs and serve. Bon appetit!

Salad with cabbage and tuna

Today, the composition is rich, which we have prepared especially for you: tomatoes, corn, olives, olives, eggs, carrots, onions, zucchini. But that is not all!

What you will need:

• 70 grams of cabbage;
• 1 large tomato;
• 1 small onion;
• 1 small carrot;
• 1 can of canned tuna;
• 30 grams of corn;
• 5 pitted olives;
• 1 chicken egg;
• 75 ml olive oil;
• 30-40 ml apple cider vinegar;
• 2-3 ml of hot mustard.

Sequencing:

1. Wash the cabbage leaves and chop finely. Place on a plate.
2. Wash the tomato, cut off the stem and cut into cubes.
3. Peel the onion, cut off the roots and cut into strips.
4. Arrange the tomatoes and onions evenly on a platter.
5. Wash and peel the carrots. Cut into strips or grate and place in the next layer.
6. Wash and boil the egg, cool in water, peel and cut into cubes. Place on carrots.
7. Open the can of tuna and drain in a colander.
8. Separate the fish pieces and place them on the eggs.
9. Drain the corn in a colander or sieve, let it drain and place in the next layer.
10. Cut the olives into pieces and decorate the salad.
11. Mix mustard with vinegar and oil. Pour over the salad and season with spices if necessary.

With pasta

Or in other words – with pasta (as they say in Europe). These are often filling and replace a full lunch, including a first course and a snack. Try it, and perhaps you will introduce a new taste into your life.

What you will need:

• 100 grams of pasta;
• 90 grams of tuna;
• 100 grams of cabbage;
• 1 egg;
• 50 grams of onion;
• 20 grams of fresh parsley;
• 30 ml mayonnaise.

Preparing the salad:

1. Boil pasta in salted water until fully cooked. Then drain in a colander and cool.
2. Finely chop the cabbage with a knife.
3. Open the jar of fish. Remove the fish pieces and disassemble them into equal pieces. If you find bones, pull them out.
4. Boil the egg, cool. Then peel and cut into strips.
5. Wash the parsley and chop finely.
6. Combine parsley with fish.
7. Peel and chop the onion.
8. Place the prepared pasta in a salad bowl, add fish with parsley, egg and cabbage.
9. Add onion and cheese. Mix well and season the salad.
10. Mix all ingredients again and serve.

Salad with white cabbage and tuna is something unimaginable. It would seem that these are products that cannot be combined in any way and that they do not harmonize together. But once you try at least one of the five recipes, you will realize that he was very wrong. All dishes are different and incredibly tasty. They're worth a try.

If you are a lover of delicious fish, then you will fully appreciate the noble taste of tuna. This Atlantic fish is very popular in Japan, where it is also called "veal of the sea." To give excellent taste to fish meat, we recommend using a stewing recipe or.

But don’t be upset if there is no fresh tuna on sale, wonderful dishes like this - Stewed tuna with cabbage - can also be prepared from canned ones. Tuna is one of the types of fish that does not lose its taste and beneficial properties when canned.

Ingredients:

• Cabbage - 0.5 heads
• Onions - 1 pc.
• Canned tuna - 1 can
• Greens (dill and parsley) - 1 bunch
• Tomato paste - 2 tbsp.
• Vegetable oil - for frying
• Salt - to taste

Cooking canned tuna with stewed cabbage

First of all, fry the onions. To do this, peel the onion and cut it into small cubes. Place a frying pan on the fire, pour a little oil into it and fry the onion until golden brown over low heat.

While the onion is frying, thoroughly wash the cabbage and cut into thin slices. The thinner the cabbage pieces, the faster it will cook. Pour the cabbage into the pan, mix with the onion, cover with a lid and simmer for 5 minutes.

In the meantime, prepare the tomato sauce in which the dish will be stewed. Place two tablespoons of tomato paste in a deep plate, fill them with 1.5 cups of water and mix thoroughly.

Then remove the lid from the pan and pour the tomato sauce over the cabbage. Mix the gravy, cabbage and onions thoroughly, cover the pan with a lid and continue to simmer. After 10 minutes, when the cabbage becomes softer, you can add salt to the dish.

The cabbage must be stewed for at least 40 minutes - otherwise it will remain tough. If the preparation of the dish is already coming to an end, we can wash and finely chop the greens.

Then add the greens to the pan and stir the dish.

After this, all we have to do is add canned tuna to the finished stewed cabbage. Open a can of tuna.

And put the pieces of fish in the frying pan with the stewed cabbage. If necessary, chop the fish with a fork. We also pour oil from a can into the frying pan so that the cabbage quickly absorbs the smell of tuna. Stir the dish one more time, cover it with a lid and simmer for another 5 minutes.

Stewed tuna with cabbage is ready!

Calories: Not specified
Cooking time: Not specified

When you want to cook a new delicious dish, but you are afraid that you won’t get the taste right. Then, prepare such a wonderful appetizer as a salad with tuna and white cabbage with the addition of sweet corn and chicken eggs. The dish turns out tasty, satisfying, and moderately refined, since the main taste is provided by the fish. You can make a salad from any canned food, but it’s better if it’s tuna. You can also prepare a lighter salad with this fish, for example with.
Cabbage in an appetizer is needed for freshness of taste and vegetative mass, so when choosing it, pay attention that it is fresh.
In general, there are quite a few components in this salad, but they combine perfectly and complement each other. For example, cabbage and sweet corn add a sweet, subtle flavor to the salad, while boiled eggs make it richer and softer. We add onions for a special piquancy of the dish, and season it with sauce, such as mayonnaise.
It’s very good if you prepare it yourself, it’s not at all difficult, but you’ll get an airy, delicate sauce, without preservatives. There are a lot of recipes for making mayonnaise, choose the one that suits you and see how quickly and easily it is prepared. But you can significantly improve the taste of your dish by adding a delicate homemade sauce to it.
For the salad, we will use canned sweet corn, but if you want, you can buy it frozen and boil it until tender.
Presenting such a salad is not difficult, just mix all the ingredients, season them with sauce and put them in a salad bowl.
This original salad can be a great addition to any fish dish.

Ingredients:

- canned tuna - 1 can
- sweet corn (canned) - 100 g
- table chicken eggs - 2 pcs.
- cabbage - 100 g
- onion - 1 pc.
- mayonnaise sauce - 50 g
- salt, spices, herbs

Step-by-step recipe with photos:

We wash the cabbage, dry it and chop it with a knife.




Cook chicken eggs for 8-10 minutes. To prevent the shell from bursting while boiling the eggs, place them in cold water, to which we add table salt. Cool the boiled eggs in cold water and peel them. Then finely chop with a knife.

Peel the onion and chop it into thin half rings with a knife.
Strain the liquid from the corn and place it in a salad bowl.

Open the jar. We take out the fish and knead it.
Place the fish in a large salad bowl.

You can add finely chopped dill or parsley. Season the salad with sauce and mix.
Salt and pepper as desired.

Bon appetit!




Starinskaya Lesya